Ultimate Chole Recipe Peshawari Chole Paneer Chef Ranveer Brar

Peshawari Chole Preparation

1. Cooking Chickpeas [00:57]

• Add 2 tbsp oil to a pressure cooker and heat.
• Add 4-5 Kashmiri dry red chilies and 4-5 garlic cloves.
• Create a bouquet garni using 5-6 black peppercorns, 1 tbsp tea leaves, and 2-3 green and black cardamoms in a cloth and tie it. Add this to the cooker.
• Add 500g soaked chickpeas, 1/3 cup washed yellow moong dal, and water as required.
• Add salt to taste. Add oil for greasing to the rim to prevent spillover. Cover and pressure cook.

2. Preparing the Masala Base [03:02]

• Heat 1/4 cup ghee in a kadhai or round-bottomed pan.
• Add 1 inch chopped ginger and 8-9 large tomatoes (cut into halves).
• Add 3-4 chopped green chilies, 1 tbsp chopped tender coriander stems with roots, salt to taste, 2 bay leaves, and 1/2 inch cinnamon stick. Cover and cook.

3. Making the Masala [05:00]

• In a pan, toast 2-4 tbsp black peppercorns, 1 tbsp coriander seeds, 1 tbsp cumin seeds, 7-8 cloves, 7-8 black cardamoms, 9-10 green cardamoms, 1 mace, and salt to taste. Grind them to a coarse powder.
• Add this ground masala to the cooked tomato mixture once the tomatoes are soft. Cook well until the water from tomatoes evaporates and the ghee separates.

4. Combining and Finishing [10:14]

• Add the cooked chickpeas to the prepared masala base. Smash some of the chickpeas to thicken the gravy.
• Add 2 tsp crushed dry fenugreek leaves.
• Prepare the Tira (tempering) by heating 1/4 cup oil in a small pan. Add 2 inches julienned ginger, 2-3 chopped green chilies, 1 tbsp ginger-garlic paste, 1 tsp Degi red chili powder, and a little water. Pour this over the chole.
• Garnish with chutney, sliced onion, fried green chilies, fried paneer, more Tira, coriander sprig, and optionally, boiled egg.